In an 8-quart saucepan at medium heat add 2 ounces of olive oil. Season short rib cubes with salt and pepper, heat pan and then add cubed short rib. Continue to cook until beef cubes are browned approximately 6-8 minutes.

Add vegetables to saucepan with beef and continue to cook for 3-4 minutes to integrate flavors.

Add 2 quarts of beef stock and chopped Italian tomatoes.

Add Reggiano Parmigino rind.

Continue to cook at medium heat for 30 minutes, until vegetables are soft.

Add beans, peas and faro and continue to cook for 10 minutes.

When the soup thickens it is ready to serve.

Serve in a deep bowl, toast a piece of ciabatta bread and drizzle olive oil, and grate fresh cheese on top.

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Vic’s cure for the winter blues? Minestrone al Manzo! Watch Vic’s latest segment on the Better TV Show and see the entire recipe for this classic Italian comfort food.